Chorizo Confetti

7:24 AM

My plan for this dish took a completely different direction as I was cooking it.  Originally I was going to combine chicken and the chorizo, but I knew we’d have entirely too much for our family of four.  The leftovers would last for days.  We were also given some fresh veggies from one of our generous neighbors.  These veggies weren’t a part of my plan, but I wanted to use them to round out the meal.  In the end, we were all pleasantly surprised.  Wee Bit didn’t leave a speck of food on her plate.  I think the Oldest’s eyes were bigger than her stomach.
The inspiration came from this Food & Wine recipe, but it turned out very differently.  I’m sure theirs would be unbelievable, but we were all very satisfied by my creation.

What You Will Need:
1 lb chorizo, about six links (smoked would be fine, but cut back on the cooking time)
1 (15 oz) can of garbanzo beans, drained
1 bunch of green onions
1 C green beans, ends snapped
½ C mushrooms, coarsely chopped
What You Already Have:
2 garlic cloves, minced
½ C tomato paste
¾ C chicken broth
2 T olive oil
Salt and pepper
Large non-stick skillet
Cutting board
1)      Steam green beans for 15 minutes.

2)      Heat olive oil in skillet over medium heat.  Brown chorizo on all sides until cooked through.

3)      Add chickpeas, green onions, garlic and mushrooms to chorizo and cook.

4)      Stir in tomato paste and broth.

5)      Stir in green beans and season with salt and pepper.

6)      Transfer chorizo to cutting board and slice into 1 inch pieces. 

7)      Stir chorizo back into mixture and heat through.

8)      Serve.

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  1. So colorful and I bet so delicious!

  2. Thank you for sharing this recipe. I can't wait to give it a try. I am following you from the hop.


  3. Looks great! Can't wait to try:)
    Thanks for sharing,


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